Bramble, virtually all culinary herbs lend themselves to container gardening. How well they grow depends on size of container, care, and amount of light.
Keep in mind that many of the herbs we use are perennials that may or may not be hardy where you live. For those you will have to bring the containers indoors over the winter. And that means either setting up a light stand for them, or learning how to care for dormant plants.
Virtually no annuals, such as basil, are hardy. Which again means either growing them indoors or replanting each year.
"Well rounded," when talking about culinary herbs, is pretty much a meaningless term. What you want to grow are the herbs you most use. For most home cooks that would include basil, parsley, thyme, rosemary, dill, mint, and, perhaps, tarragon and sage. If you use others much, then it pays to grow them. Oregano and marjoram are often grown at home, for instance, as are both summer and winter savory. |